Red lentil mulligatawny

Serves: 6

Edit

Update

Cancel

Total Time: 55

Prep Time: 15

Cook Time: 40

• 50 gram(s) unsalted butter
• 2  leeks, trimmed and sliced
• 2 large carrots, trimmed, peeled and sliced
• 2 stick(s) celery, sliced
• 3 clove(s) garlic, peeled and finely chopped
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground coriander
• 0.5 teaspoon(s) turmeric
• 0.25 teaspoon(s) chilli flakes
• 250 gram(s) red lentils
• 1.3 liter(s) chicken or vegetable stock
• sea salt
• 300 ml coconut milk
• a squeeze of lemon juice
• toasted almonds, to serve

Method

1. Melt the butter in a large saucepan over a medium heat. Add the leeks, carrots and celery and sweat for about 10 minutes, stirring occasionally, until glossy and softened, putting in the garlic just before the end. Add the spices and stir, then the lentils and stir again. Pour in the stock, bring to the boil and simmer for 30 minutes, stirring now and again. Purée the soup in batches in a food processor with some salt and return it to the pan. Add the coconut milk and gently reheat without boiling, then season with a squeeze of lemon juice and a little more salt if necessary. Serve scattered with toasted almonds. Recipe by Annie Bell

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!